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DIC.-JAN. 2016 XVI
Association of Vin Santo di Vigoleno
DOC wants to keep alive the tradition
of this wine made from grapes “Santa
Maria Melara”.
In Tuscany, where less common the
practice of delayed harvest, the grapes
(can be Malvasia / Trebbiano or
Sangiovese) wither on mats or in special
drying racks from 20 days to 3 months,
then the fermentation takes place in
premises designed (generally under the
roof) in barrels, cherry or oak barrels for
a minimum of three years.
Castello Sonnino
VinSanto del Chianti Sonnino 2008
Characteristics
wine from Trebbiano’s grapes (80%)
and Malvasia (20%) fermented in casks
of chestnut and oak and aged in vessels
from 50 to 225 liters for 48 months.
Amber orange color, complex aroma,
officinal, with notes of toasted and dried
fruit, almonds, honey, citrus, candied
fruit and vanilla
In the mouth it is soft, warm and sweet
Pairings
dessert
Marchesi Antinori
Vinsanto Tenute Marchese Antinori 2011
Vin Santo del Chianti Classico DOC
Characteristics
From Trebbiano’s grapes with a small
percentage of Malvasia, collected in
boxes, arranged manually on the special
mats in the dry room at the estate of
Tignanello and left to dry until the end
of the month of December; at the end
of the dehydration process natural, the
grapes are pressed and the must was
immediately transferred into traditional
barrels are produced with different types
of wood and with a capacity ranging
between 50 and 200 liters, where
alcoholic fermentation took place long
and slow, then interrupted. The wine
remained in barrels for about 3 years
and then assembled to be finally bottled.
Alcohol: 14.0%. The color is dark amber
and golden hues, the nose the wine
has notes of very sweet dried fruit,
hazelnut, chestnut and honey supported
by a background of citrus. The taste is
full, honeyed and well supported by a
pleasant acidity.
Pairings
Nooks, blue cheese
Capezzana
Vin Santo di Carmignano Doc 2008
Characteristics
This wine from Trebbiano (90%) and
San Colombano (10%), harvested in
early September and left to dry naturally
until February of the following year.
Vinification in small oak chestnut,
cherry and oak from 100 liters each
placed under the roof. It has a lavations
for five years and aging in bottle. Of
intense golden yellow color, it has a very
complex aroma with notes of dried fruit
and sweet, soft with lingering aftertaste
of candied fruit
Pairings
Any dessert
Francesco Poli
Vino Santo Francesco Poli 2002
Vino Santo Trentino
Characteristics
Nosiola 100% from grapes coming from
the lake of S. Massenza, harvested in
mid-October, and dried five months
on racks in a separate floor. IT has
fermentation in stainless steel and aged
in oak barrels for four years. IT’s wine
of amber yellow color with intense
olfactory notes of ripe fruit and jam. The
taste is sweet and balanced with a long
finish
Pairings
dessert
Perini
Vin Santo di Vigoleno Doc
perini/
Characteristics
wine from grapes Santa Maria, Melara,
Bervedino and white Trebbiano,
withered in festoons on poles in the
floor and pressed towards the middle
of December. Fermentation in vats for
20-30 days and maturation in oak casks
filled ¾ and aging battery with a transfer
year due the day of St. John (June 24).
Complex olfactory notes of ripe fruit.
The palate is full, warm and sweet
Pairings
Dessert
MAGAZINE